2 ounces instant espresso coffee powder
3 1/2 cups white sugar
2 cups boiling water
1 pint vodka
1 whole vanilla bean
Mix coffee and sugar. Add boiling water and stir until dissolved. Cool.
Add Vodka and pour into two 26 ounce empty bottles. Split vanilla into 4 pieces and add to bottles.
Close bottles tightly and keep in a cool dark place for one month.Original recipe yield:2 quarts